Smoked Salmon Roll Ups (Printable Version)
Smoked salmon with cream cheese and herbs rolled into elegant bite-sized pieces.
# What You Need:
→ Main Components
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→ Seasonings
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# How to Make It:
01 - In a small bowl, combine cream cheese, dill, chives, lemon juice, and black pepper. Mix until smooth and well incorporated.
02 - Lay the tortillas flat on a clean surface. Evenly spread the cream cheese mixture over each tortilla, covering the entire surface.
03 - Arrange smoked salmon slices evenly over the cream cheese layer, ensuring full coverage.
04 - Starting from one edge, tightly roll up each tortilla to form a compact log. Apply gentle pressure to ensure tight rolling.
05 - Wrap the rolls in plastic wrap and refrigerate for at least 30 minutes. This step firms the rolls for cleaner slicing.
06 - Using a sharp knife, slice each roll into 1-inch pieces. Arrange on a serving platter and garnish with additional dill or chives if desired. Serve chilled.
# Expert Tips:
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- These come together in under 15 minutes but look like something from a catering menu
- The cream cheese mixture keeps for days in the fridge, so you can prep ahead
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- Refrigerating the rolled logs is not optional if you want clean slices—warm filling squishes out when you cut
- Keep your knife clean between slices by wiping it with a damp paper towel
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- Use a serrated knife if you dont have a sharp chefs knife—it cuts through the tortilla without crushing the filling
- Pat the smoked salmon dry with paper towels if it seems especially moist to prevent soggy wraps